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Fire-Roasted Chorizo Jalapeno Poppers

Fire-Roasted Chorizo Jalapeno Poppers.


  •  Half a sweet onion, minced
  • four jalapenos, minced
  •  two cloves garlic, minced
  • your favorite hot sauce
  • small bunch of cilantro, minced
  •  3/4 lb fresh chorizo (or use ground pork and season to taste based on the spices found in a good chorizo recipe)
  • 1/2 lb cream cheese
  • 1 lb shredded monterey jack cheese (or cheddar-jack)
  • 2 lbs Jalapenos to stuff, cut in half lengthwise and de-seeded



  1. Heat a large saucepan over medium heat and add everything but the cilantro and cheeses.
  2. Break up chorizo as much as possible as if you were cooking meat for a pasta sauce.
  3. Cook until onions and jalapenos are tender and excess water has just barely boiled away.
  4. Drain any excess fat (a couple of tablespoons in there would be okay – this all depends on the quality of your chorizo).
  5. Add the cilantro and cook for just a minute.
  6. Remove from heat, break up cream cheese and mix it in. Once cream cheese is melted, add shredded jack cheese and blend thoroughly.
  7. Stuff halved jalapenos with filling,
  8. Roast over an open flame grill for 10 min or until filling is browned and peppers are soft. Excess filling will keep in the fridge for a week.
  9. after cooked, Drizzle with Hot Sauce

2 thoughts on “Fire-Roasted Chorizo Jalapeno Poppers

  1. Fantastic recipe! Thanks so much for sharing.

  2. Although I do recipes similar to this, this one does look good! But I prefer to use a kettle type grill with low heat and hardwood chips such as apple or cherry to give the peppers a good smoky flavor…..try it and you may never go back to an open flame!!

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